Crock-Pot® Blog

3 Slow-Cooked Vegetarian Lasagna Recipes

Lasagna - one of the easiest meals to make in your slow cooker - is a classic family favorite. However, some prefer to forego this hearty dish as it's typically prepared with traditional meat sauce. If you would like to try some unique and creative twists for vegetarian lasagna, these three recipes are full of flavor and tasty spices.

1. Eggplant Lasagna
This bright purple vegetable is not only a great source of dietary fiber, potassium and several important vitamins, but it also brings amazing taste to a homemade, slow-cooked lasagna dish.

Ingredients:

2 eggplants, sliced into long, thin noodles with a mandoline

1 jar pasta sauce

1 onion, diced

1 bell pepper, diced

1 cup of cottage cheese

8 ounces shredded mozzarella cheese, with 1 ounce set aside

Directions

Layer the bottom of your 4- to 6-quart slow cooker with eggplant noodles.

Top with a layer of sauce, diced onions, diced pepper, cottage cheese and mozzarella cheese.

Repeat these layers three more times.

Add one final layer of eggplant and top with sauce.

Cover and cook on high for 2 1/2 hours, or until eggplant is softened.

Add 1 ounce of mozzarella cheese that was set aside, and let sit to melt.

Enjoy warm!

Eggplant lasagna is a perfect way to enjoy the cheesy goodness of this dish with veggies.

In the bottom of your 4- or 6-quart slow cooker, spread 1/2 cup of the squash mixture.

Layer with 3 lasagna noodles, breaking if necessary to fit.

Top those with half the remaining squash mixture, another 3 lasagna noodles and half the ricotta mixture.

Repeat these layers, ending with the ricotta mixture.

Layer with sprinkled mozzarella cheese.

Cover and cook on low for 3 to 4 hours, or until noodles are tender.

3. Spinach and Ricotta Lasagna
Requiring just six ingredients, this tasty spinach and ricotta lasagna is simple to prepare and mouth-watering to enjoy.

Ingredients:

2 packages chopped frozen spinach, thawed and excess moisture removed

1 cup ricotta

3/4 cup Parmesan cheese, grated

3 cups marinara sauce

6 regular lasagna noodles

1 1/2 cups mozzarella, grated

Directions

In a bowl mix together the spinach, ricotta cheese and 1/2 cup of Parmesan cheese.

In another bowl, combine the marinara sauce and 1/2 cup water.

Spread 3/4 cup of the marinara mixture in the bottom of your 4- to 6-quart slow cooker.

Top with 2 noodles, breaking to fit if needed.

Top with 3/4 cup of remaining marinara mixture, half the spinach mixture and 1/2 cup of mozzarella cheese.

Repeat these layers, ending with remaining marinara mixture and cheeses.

Cover and cook on low for 3 1/2 to 4 1/2 hours, or until noodles are tender.

Spinach and ricotta make for a delicious lasagna combination.

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.